f. Cut beef and pork into 20 mm (3/4") cubes. Cut the sausage into 3 mm (1/8") discs. Cut onion into 5 mm (1/4") cubes. If using larger amounts of materials use a grinder with an appropriate plate.

Instructions

Place bones and ribs in a skillet and add enough water to cover. Bring to a boil, reduce heat, cover with a lid and simmer until the meat is semi-soft. Remove the ribs and separate the meat from the bones. Place bones back in the skillet and simmer for additional 3 hours. Remove bone and remove all meat. Filter the stock through a fine sieve. Cut the rib meat into 30 mm (3/4") pieces.

Place cabbage in a pot and add equal by weight amount of the meat stock. Add caraway, bay leaf and cut up mushrooms and simmer everything together for 4 hours. Do not cover with the lid. Replace the meat stock lost during evaporation with more stock.

Melt 1/2 lard in a frying pan, then fry cut up onion just to soften it. Add beef and pork cubes and simmer for 30 minutes. Add bacon and sausage and simmer for additional 20 minutes. Stir often to prevent burning.

Add the following to the cooked cabbage: browned beef and pork, onion, salt, all boiled meat that was separated from the bones, and simmer for 60 minutes, stirring often. The stew should not be covered with liquid sauce, however, the sauce should come up when the stew is pressed with the spoon. Let it cool enough to be able to handle it. Add pepper and remix the stew.